Application of Advanced Oxidation Process as a Pre-Oxidation Step for Spent Lettuce Wash Water and for Decontaminating Fruit and Sliced Mushrooms

dc.contributor.advisorWarriner, Keith
dc.contributor.advisorProsser, Ryan
dc.contributor.authorWang, Hongran
dc.date.accessioned2021-12-23T20:17:01Z
dc.date.available2021-12-23T20:17:01Z
dc.date.copyright2021-12
dc.date.created2021-12-16
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractHydroxyl- and chloride-radicals exhibit high oxidant capacity that have found utility in treating wastewater in a process termed Advanced Oxidation Process (AOP). The following thesis developed, validated and verified radical treatments for treating spent wash water and for decontaminating fruit and mushrooms. Both treatments resulted in a >2 log CFU reduction of L. monocytogenes without negatively affecting mushroom quality or shelf-life. The optimized gas phase-chloride-radical treatment could effectively inactivate Salmonella, Escherichia coli O157:H7 and L. monocytogenes along with spoilage moulds. Finally, an AOP based process for reducing the chlorine demand of spent lettuce wash water was developed. The pre-oxidation treatment reduced the chlorine demand of water by 20 ppm and enhanced the stability of hypochlorite within the wash water. Collectively, the research has demonstrated the potential of hydroxyl- and chloride-radical processes to enhance the food safety and shelf-life of fresh produce and mushrooms.en_US
dc.description.sponsorshipGeorge Western Seeding Food Innovation
dc.description.sponsorshipCPMA
dc.description.sponsorshipMITACS
dc.identifier.citationWang, H., Hasani, M., Wu, F. & Warriner, K. (2022). Pre-oxidation of Spent Lettuce Wash Water by Continuous Advanced Oxidation Process to Reduce Chlorine Demand and Cross-contamination of Pathogens during Post-harvest Washing. Food Microbiology, Volume 103. https://doi.org/10.1016/j.fm.2021.103937.
dc.identifier.urihttps://hdl.handle.net/10214/26610
dc.language.isoenen_US
dc.publisherUniversity of Guelphen
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectMushroomen_US
dc.subjectAdvanced Oxidation Processen_US
dc.subjectPre-oxidationen_US
dc.subjectreduce chlorine demanden_US
dc.subjectdecontaminationen_US
dc.titleApplication of Advanced Oxidation Process as a Pre-Oxidation Step for Spent Lettuce Wash Water and for Decontaminating Fruit and Sliced Mushroomsen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
Wang_Hongran_202112_MSc.pdf
Size:
3.5 MB
Format:
Adobe Portable Document Format
Description:
Main article